Create by Guido Braeken is the gastronomic heart of the Van Oys Maastricht Retreat, one of the Netherlands’ most luxurious hotel estates. Chef Guido Braeken presents a modern European cuisine with precision and restraint. Luxury ingredients elevate his refined, contemporary dishes, while occasional Asian flavours add depth and tension. Since opening in 2025, Create has quickly established itself as a notable culinary destination. It has been awarded two Michelin stars in its first year, and a 17/20 Gault&Millau score, recognising both the technical quality of the cooking and the maturity of its concept.

Concept & Interior

Restaurant Create by Guido Braeken occupies a former barn on the estate of Van Oys Maastricht Retreat in The Netherlands, a property surrounded by parkland, vineyards and orchards. The luxurious hotel complex includes rooms and suites, a spa, wine bar and several dining spaces, yet Create represents its most ambitious expression of gastronomy.

The dining experience at Create is complemented by an interior designed by the Dutch architect Paul Linse. The space is carefully composed to reflect the clarity and precision of the cuisine, with natural materials, clean lines and subtle sculptural elements creating a calm and elegant atmosphere. A striking tree trunk suspended from the ceiling forms the room’s visual centrepiece, while circular seating elements provide a sense of harmony and connection to nature.

Wood, stone and soft textiles add warmth, and the open layout allows for a discreet view of kitchen activity. The overall effect is refined and understated, allowing guests to focus on the progression of the menu. In summer, a wonderful terrace with views on the green surroundings awaits the guests.

The Chef

Chef Guido Braeken leads the kitchen with a style defined by clarity of flavour, classical techniques, and contemporary presentation. He began working in professional kitchens in 2004, gaining experience at De’n Dillegaard, De Leuf in Ubachsberg, La Source in Belgium, and later as head chef at Beluga Loves You in Maastricht. In April 2021, Braeken took the helm at Restaurant Julemont, and within a year the restaurant was awarded two Michelin stars, a notable achievement that confirmed his technical skill and culinary vision. In 2023 he has been awarded as Gault&Millau Young Chef of the Year.

Braeken’s cuisine draws on French and broader European traditions, interpreted with a lightness and careful attention to texture. He is known for his respect for premium ingredients and for sauces that provide depth without heaviness. Rather than following trends, he builds each menu on a foundation of balance and proportion. Courses are composed to develop gradually, moving from delicate marine flavours to richer meat dishes, with presentation that is refined and precise, enhancing rather than distracting from the quality of the ingredients.

Gastronomy

The tasting menus at Create change with the seasons and showcase ingredients sourced from both the region and further afield. Among the current compositions are several dishes that illustrate the breadth of the kitchen:

• Bluefin Balfegó is paired with passionfruit chiboust, ponzu and smoked eel, combining clean acidity with gentle smokiness.

• Red mullet is served with sepia, mango, yellow curry foam and a lobster and langoustine broth, a dish that balances Mediterranean character with subtle Asian accents.

• Turbot with beurre rouge, veal cheek, and morel mushroom filled with white truffle farce offers a richer, more classic expression.

• Venison, tender and soft, is served as a main course accompanied by his sauce with purple curry, beetroot, ravioli filled with venison ragout, and pistachio cream, bringing the menu to a warm and structured conclusion.

Each course reflects a focus on precise seasoning and layered textures. Sauces play a central role, often serving as a link between land and sea elements. While many combinations draw on classical compositions, occasional Asian flavours and spices are used to add depth and subtle contrast.

Our tasting menu:

Service And Wine

Service at Create follows the same philosophy as the kitchen: attentive, accurate and understated. The dining room is led by Mark Schellingerhout, who oversees the guest experience with a focus on timing, clarity and warmth. Under his direction, the front‑of‑house team offers concise explanations of each course and ensures that service remains composed and unobtrusive, allowing the meal to unfold at a thoughtful pace.

Head sommelier Michael Pascaud brings a distinctive presence to the dining room, combining deep technical knowledge with a personable approach at the table. At a young age he has already completed advanced wine qualifications and draws from a broad European wine vocabulary, guiding guests through a cellar that spans more than four hundred references, many from France, Italy and Germany as well as sought‑after producers from other regions. Pairings at Create are designed to emphasise harmony with each course rather than contrast, and the premium wine pairing includes selections from internationally renowned labels, allowing guests to enjoy both classic and rare bottles alongside the tasting menu.

Why Go?

Create by Guido Braeken offers a composed and thoughtful dining experience within one of Limburg’s most distinctive settings. The combination of a carefully restored estate, a contemporary interior and technically assured cuisine makes it a noteworthy destination in the Netherlands. Braeken’s menus demonstrate maturity and restraint, while the professional service and considered wine selection complete an experience that feels polished yet relaxed. For travellers visiting Maastricht and the surrounding region, Create represents a compelling reason to explore the culinary potential of the area.